Chocolate Chip Scones

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Chocolate Chip Scones

It’s amazing how much your life can change after having kids. A good example would be our movie selections… Back in the stone age (the 80’s), my favorite movie as a 7 year old child was “Coming to America” with Eddie Murphy. Remember that movie? Yeah, that was my favorite movie as a 7 YEAR OLD. Even though I did turn out semi-okay, that kind of movie most definitely will not be played for our 7 year old daughter. She has to be at least 8… (insert sarcasm here)

Since movie selection in our house is different now before the kids go to bed, one of my daughter’s favorite movies that she has watched about three million times was “High School Musical.” Watching Zac Efron made it a little easier, and I know ALL the words to ALL the songs in ALL the High School Musical movies. There, I admitted it.

During one scene of the first movie, one of the basketball players confesses to have a passion for baking (and even said he likes to make scones). “Ohhh, SCONES!” I said out loud and got all excited. Scones just went to the top of my to-do list, and what better way to make scones than by slathering them with a bunch of chocolate? I thought so too.

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Chocolate Chip Scones

2 cups all purpose flour

1/2 cup sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

8 tablespoons unsalted butter, cut up and very cold

1/2 cup mini chocolate chips

1/2 cup sour cream

1 teaspoon vanilla

1 large egg

Chocolate Ganache

1/2 cup semisweet chocolate chips

1/4 cup heavy cream

Preheat oven to 400 degrees.  In a medium bowlwhisk together flour, sugar, baking powder, baking soda and salt. Cut the butter into the flour mixture using a pastry tool; then use your fingers to continue to work in butter (mixture should resemble coarse meal), then toss in chocolate chips.  In a small bowl, whisk sour cream and egg until smooth.  Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)  Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick.  Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper) or baking stone, about 1 inch apart. Bake until light golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.  

Heat heavy cream in microwave for 30-45 seconds, until it just starts to boil. Pour over chocolate chips in a bowl and whisk together vigorously until chocolate melts completely. Drizzle over scones.

**If they have already cooled, pop one in the microwave for 15 seconds to add a little warmth…makes a big difference!**

FREEZER INSTRUCTIONS: Individually wrap with plastic wrap, place in ziplock freezer bag and store in freezer for up to 3 months. Thaw at room temperature when ready to enjoy.

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By | 2021-02-16T19:19:59+00:00 February 9th, 2018|Breakfast, Freezer Meal|0 Comments

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